About this business

Tips

250

Brian K.

Verified

Report|2 years ago

Bartender was very responsive

C. P.

Verified

Report|2 years ago

I inquired about the bands and what type of crowd goes there on band nights. Wish we would have known about this when our adult children were home for the holidays. So, my suggestion would be more advertising.

Dawn L.

Verified

Report|2 years ago

Friendly wait staff

lori w.

Verified

Report|2 years ago

Wear warm clothing! A bit chilly inside

Kristy M.

Verified

Report|2 years ago

very crowded and did not have a system for seating, as we had to wait for a table to become empty and rush over to get it before others did. As we were trying to sit other customers came to the table and tried to take it. A little unnerving that we had to be confronted about sitting at atable. There should be a hostess or waiter seat people and then have a list of those waiting for seats as they become available. I would be worried to go again that this would happen, however, the food was wonderful!

Doris H.

Verified

Report|2 years ago

Right down the street from Chriskindlemart in Bethlehem

Joan S.

Verified

Report|2 years ago

Very friendly

From Our Editors

The Steel Pub’s interior draws its inspiration from the location’s former tenants—Bethlehem Steel—by incorporating decorative flourishes such as red- and white-striped walls, exposed duct work, and a horseshoe-shaped bar encased in corrugated steel. An industrial-style garage door crafted from steel and glass opens up to an outside patio where patrons can sip beers amid the otherworldly glow emitted from the nearby Bethlehem Steel blast furnace. A 40-foot window near the bar bestows guests with views of the pub’s other neighbor, The Steel Ice Center, whose hockey players and rogue ice sculptors choreograph a steady stream of activity on the sidewalk.

Out of sight, chefs compile 15 different handheld meals using locally sourced ingredients whenever possible. They infuse Stryker Farm bratwursts with Weyerbacher craft ale and blend beef chuck and brisket to serve as the base for burgers topped with fried shallots or wing sauce. To accompany these rib-sticking morsels, they slave over pots of homemade sides and starters such as french 5 onion soup and buffalo-chicken dip.

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